A delicious take on a classic cake.
Bundt cakes continue to be a staple at events, parties and gatherings, large and small. Easy to make and even easier to eat, it really is no surprise that these nostalgic looking cakes are a fan favorite. Our easy vanilla bundt cake recipe is simple to whip up and is sure to be a crowd pleaser. One of my favorite things about these delicious cakes is that every piece has that delicious golden outside and a delicate center, making every bite uniform and absolutely delicious.
Cake is a dessert time favorite in many a household (especially ours) and this Easy Vanilla Bundt cake, is no exception. The rich aromatics from the vanilla blend perfectly with the slight tanginess of the cake. The moistness from the cream cheese makes this cake soft and fluffy while keeping that melt in your mouth texture. The sweet frosting adds another layer of lusciousness and depth, that keeps you coming back for piece after piece.
Bundt
The word Bundt appears to come from the German word “Bund” meaning to tie or to bind. It is believed that the name came from the fact that these cakes were served at big gatherings of people where the Bundt cakes were supposed to have brought people together, binding them in dessert harmony. The unique shape of the Bundt pan is what makes this cake stand out above the rest. The grooves and hollow center of the pan allow for even browning and cooking. Plus the grooves hold on to what ever incredible flavor you want to drizzle over the top.
Ingredients
- 3 cups all-purpose flour 360g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 cup unsalted butter room temperature (227g or 2 sticks)
- 8 ounces cream cheese room temperature
- 2 cups granulated sugar 400g
- 6 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk 240mL
- 2 cups powdered sugar 240g
- 3 tbsp milk
- 1/2 tsp vanilla extract
How to Make Easy Vanilla Bundt Cake
Step 1: Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan with butter or non-stick spray.
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: In a large mixing bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy.
Step 4: Add eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
Step 5: Gradually mix in the dry ingredients, alternating with the whole milk, starting and ending with the dry ingredients.
Step 6: Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Step 7: Bake for 45 minutes or until a toothpick inserted into the cake comes out clean.
Step 8: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Step 9: For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
FAQs & Tips
Can I make this cake ahead of time and store it?
Yes, making this cake ahead of time is actually ideal, just make the recipe as directed then after the cake is cooled and frosted lightly cover with plastic or a hard cover and leave on the counter. The cake will last at room temperature for 2-3 days. Alternatively you can freeze the cake for up to three months, just make sure to wrap it tightly with plastic wrap first. For ease of eating, you can slice the cake into individual pieces then wrap and freeze, giving you the perfect single serving. To eat let the cake thaw and come to room temperature.
Any tips for a better cake?
Yes, make sure to sift and thoughtfully mix all of your dry ingredients first this will help with the smoothness of the cake. Next when adding the eggs make sure that each one is incorporated before adding the next one in. Just don’t over mix the batter as this will make for an overworked and dense cake.
What if my cake sticks to the pan?
The unique shape of the Bundt pan makes this cake a little harder to remove sometimes, make sure you use a good amount of oil or butter before adding in the cake batter. After 10 minutes of cooling flip your cake onto a wire rack, if it sticks, wiggle or gently tap the cake pan to remove it. If it is still stuck run a skewer or butter knife around the center of the pan to free the cake as the center is where it usually sticks.
Can I flip my cake out of the pan right away?
No, you need to let the cake rest first, if you do not the cake will be very fragile and might crumble.
Serving Suggestions
This easy vanilla Bundt cake is a fabulous dessert as is, that doesn’t mean you can’t put your own spin on it. I like to substitute the frosting for fresh berries and whipped cream, making it lighter and adding freshness. You can also change up the flavor of the frosting too, try using almond or lemon extract instead of vanilla. Alternatively you can add dried fruit, nuts or even coconut to the batter itself for even more layers of flavor.
Speaking of incredible frostings, swap out the regular frosting for this White Chocolate Buttercream Frosting, or for the chocolate lover try our Chocolate Buttercream Frosting. Looking for a silky smooth topping with a touch of tartness, give our Whipped Cream Cheese Frosting a go, it never disappoints.
Easy Vanilla Bundt Cake
Ingredients
- 3 cups all-purpose flour 360g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 cup unsalted butter room temperature (227g or 2 sticks)
- 8 ounces cream cheese room temperature
- 2 cups granulated sugar 400g
- 6 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk 240mL
- 2 cups powdered sugar 240g
- 3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan with butter or non-stick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the butter, cream cheese, and granulated sugar until light and fluffy.
- Add eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the whole milk, starting and ending with the dry ingredients.
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 45 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
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